So Easy Potatoes and Cheese
5 pounds red potatoes
1/2 cup butter
1 pint half-and-half
1 pound Velveeta Cheese
Cook potatoes in skins the day before serving. Refrigerate
overnight, then peel and grate into a 13x9-inch pan; set aside. Combine butter,
half-and-half, and cheese in a saucepan until cheese is melted. Let stand at
room temperature for one hour. Bake at 375° for one hour or until cheese
is golden.
Serves 12.